This is super easy and delicious. Vegan too! (without the yogurt) If you are not vegan it would be great served with some grilled, spicy chicken. Serve on noodles, spinach or rice -whichever you prefer. I added some scallions and cilantro and stirred in some nice Greek yogurt before eating. Mango chutney would be good as well.

2 -19 oz cans of chickpeas, drained

2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)

This was a good idea. I’m obsessed. The waffles are gluten free of course. You can easily heat (crisp) them up the next day in a toaster too- so make extras!

recipes-

Chicken Curry-

Ingredients-

2 pounds boneless skinless chicken breast cut into 1 inch pieces

2 teaspoons salt

1/2 cup canola oil

1 1/2 cup chopped onion

2 Tbsp minced garlic

1 Tbsp minced ginger

1 Tbsp madras curry powder

1 tsp. ground cumin

1 tsp. ground turmeric

1 tsp. ground coriander

1 tsp. cayenne pepper

1 can crushed tomatoes (15 ounce) or 1 pound fresh tomatoes chopped

1 cup plain yogurt

2 Tbsp fresh cilantro chopped

1 tsp. salt

1/2 cup water plus 1 Tbsp water

1 tsp. garam masala

1 Tbsp fresh squeezed lemon juice

Directions:

1. Sprinkle chicken breasts with 2 tsp. salt.

2. Heat the oil in a large skillet over high heat and partially cook the chicken in the hot oil until fully browned. Transfer to a plate and set aside.

3. Reduce heat in skillet to medium/high. Add the chopped onion, garlic and ginger and cook until the onion turns translucent (about 8 minutes). Stir in the curry powder, cumin, turmeric, coriander, cayenne and 1 Tbsp water. Mix the tomatoes. yogurt, 1 Tbsp chopped cilantro and 1 tsp. salt into the mixture. Add your browned chicken back to the skillet. Pour 1 cup of water into the skillet, bring to a boil, sprinkle with garam masala and 1 Tbsp chopped cilantro and reduce to medium. Cover skillet with a lid and simmer until the chicken breasts are fully cooked. An instant read thermometer should read 165° F when inserted into the chicken. sprinkle with lemon juice just before serving over waffles!

2. In a large mixing bowl, place flour, xanthan gum, sugar, baking powder, baking soda and salt. Whisk to combine. Add the Brown Rice Crispies and combine. In a separate bowl, place the milk, oil and egg yolks and whisk to combine. Make a well in the center of your dry ingredients and pour the milk mixture into the well. Mix to combine well.

3. Use a mixer to beat your egg whites into soft peaks. Fold the egg whites into the entire mixture gently, until just incorporated (gentle white streaks in batter).

4. Ladle a cup or so of your batter into the preheated waffle iron and spread batter evenly over iron leaving a bit of room from the edges). Close lid and cook for 4 minutes. Consider your first waffle a test, mine took exactly 4 minutes to be perfectly cooked. You want them well browned and crispy. Serve immediately or keep warm in oven. As I mentioned, they crisp up best the next day in the toaster on low. Cool them completely before individually wrapping in foil for fridge storage. You can freeze them too!

OH this was a lovely meal. I’m going to give detailed instructions on how to make your own Red Curry paste from scratch and also how to make your own vegetable stock from scratch. If your so inclined, you could just buy pre-made versions. I promise I won’t judge. The vegetable curry has fish sauce and is therefore not vegetarian. The salad does as well.

Green Mango Salad-

Yum Ma-Maung

Ingredients:

2 large green mangoes or hard unripe yellow mangoes

1/2 cup dried coconut

1 package soft leaf lettuce

2 Tbsp dried shrimp, pounded to a powder in a mortar and pestle

1 red onion, finely sliced

mint leaves and cilantro leaves

Dressing:

juice of 1 large lime

3 Tbsp fish sauce

2 bird’s eye chilies, seeded and finely sliced

2 Tbsp brown sugar

Directions:

1. Cut your mangoes into slices (see here how to cut a mango if you have never done so before)

2. Dry-fry the seeds for a few minutes then grind to a powder with the peppercorns using a mortar and pestle. Add this and the salt to the paste in the processor. Blend well. Spoon into a glass jar with lid and it will keep for a week in the refrigerator.